Spread the chicken breasts on a flat surface and sprinkle each, top side only, with 1/2 teaspoon Creole Seasoning. Place a heaping 1/3 cup of the stuffing on half of each chicken breast and fold the other half over the stuffing and pinch the edges together. Brush the tops with the oil, using 1/2 teaspoon on each, and sprinkle each with 1/2 teaspoon of the remaining Creole Seasoning.

Place the pockets on the baking sheet and bake until the chicken is golden brown, for about 18 minutes.

To serve, spread 3/4 cup of the Black-Eye Peas on each of 4 plates, and top with 1 chicken pocket.